Showing Records: 21 - 30 of 35
Oral History Interview with Ming Tsai, 2015-10-19
Item
Identifier: 2016.037.023
Abstract
Ming Tsai talks with MOCA about his lifelong relationship with food and how he came to be one of the most successful East-West fusion chefs. Listen in as Ming explains the role that food and cooking played in his early life growing up around his grandparents in a Chinese-American household and visiting Taiwan. Despite going to Yale for a degree in engineering, he ultimately decided to become a chef, and after working in several famous French kitchens and culinary schools, he pursued a...
Dates:
2015-10-19
Oral History Interview with Nancy Chen, 2016-04-01 - 2016-04-30
Item
Identifier: 2016.037.003
Abstract
Nancy Chen, brought up in Taiwan and an immigrant to the US since 1996, speaks about the role of cooking and Chinese food in her life. She details the way Chinese food and her own journey in home cooking has played a constant role in her life as an immigrant in America while commenting on the changes Chinese food has undergone in America during her time here. Her narration contains plenty of anecdotes about her experiences with food both during her childhood and adulthood while she expresses...
Dates:
2016-04-01 - 2016-04-30
Oral History Interview with Peter and Lisa Chang, 2015-07-05
Item
Identifier: 2016.037.002
Abstract
Peter Chang is a chef and restauranteur who owns and operates a series of restaurants in the D.C. area, including Peter Chang Café, Peter Chang’s China Café, Q by Peter Chang, and the most recent Mama Chang. In the interview, Mr. Chang speaks about his incredible journey from his childhood in rural Hubei, his time in culinary school, his success as a chef in China, how he came to America, and how he survived then thrived in America, eventually garnering media attention in the US from...
Dates:
2015-07-05
Oral History Interview with Philip Chiang, 2015-12-15
Item
Identifier: 2016.037.007
Abstract
Philip Chiang was born in Shanghai, China in 1948. Within a year, his family moved to Tokyo, Japan to avoid China’s communist regime. He lived in Japan until the age of 14. He valued Japanese culture and the emphasis on hospitality. In 1962, he moved to San Francisco. His family lived there before it became the known, multicultural city it is today. His family ate out frequently, and it gave him the opportunity to enjoy many different cuisines. He grew especially fond of Italian food....
Dates:
2015-12-15
Oral History Interview with Susana Foo, 2015-07-09
Item
Identifier: 2016.037.009
Abstract
Susanna Foo talks to MOCA about moving from place to place during her childhood in China as well as during her adulthood in the United States. She discusses attending school and working as a librarian before developing an interest in cooking which led her to become a chef. She shares her experiences at her family’s struggling restaurant and how her studies at the Culinary Institute of America helped her turn it around and ultimately led to her opening another restaurant and even writing her...
Dates:
2015-07-09
Oral History Interview with Tommy and Frank Wong, 2015-07-01 - 2016-12-31
Item
Identifier: 2016.037.026
Abstract
Tommy and Frank Wong discuss their experience coming to America from Hong Kong with their three brothers and working in a variety of restaurants before starting their own. The brothers lived across the US in Texas, Kansas, and San Francisco until they started their own restaurant in New Orleans. Tommy offers an interesting explanation of the history of Chinese food in America as well as how he worked to blend the styles and flavors of Chinese and Louisiana cuisine into what he considers to...
Dates:
2015-07-01 - 2016-12-31
Oral History Interview with Vivian Ku, 2015-12-15
Item
Identifier: 2016.037.012
Abstract
Vivian Ku, owner of the fast-casual Taiwanese restaurant Pine & Crane, talks about her journey to opening up her restaurant and the decisions she made along the way. She particularly details how her family’s background and her grandmother’s cooking influenced what dishes she puts on her menu and what type of restaurant she wishes to run. Her belief in the family values behind the Chinese food culture continues to drive her down the path as a restauranteur.
Dates:
2015-12-15
Oral History Interview with William Chiu, 2004-03-30
File
Identifier: 2014.036.017
Abstract
William Chiu, born in 1952, begins this interview recalling his childhood growing up, learning and working in Hong Kong. He talks about his father’s work as a chef and his father’s fateful opportunity to immigrate with his family to the United States. He describes his education and reasoning for desiring to go to the United States. William recounts his first job working as a waiter in training before beginning to work with his father in the restaurant business. He also describes the working...
Dates:
2004-03-30
Oral History Interview with Wilson Tang, 2015-10-30
Item
Identifier: 2016.037.019
Abstract
Wilson Tang was born in 1978 and grew up in Queens, New York. Tang’s parents decided to move out of Manhattan Chinatown to Queens for a better work environment. Tang later found his way back to Chinatown when he attended college at Pace University. After college, he went into a finance career, as parents wished. After working for a few years, he realized that he wanted to run a business. Thus, he opened a bakery at his father’s building on Allen street. The bakery ran from 2004 to 2007 and...
Dates:
2015-10-30
Oral History Interview with Wing Ma, 2003-11-07
File
Identifier: 2014.036.016
Abstract
Wing Ma (Ma Wing Guo) was born in China to a poor farming family who moved to Hong Kong as refugees when he was age two. Wing talks about his life growing up in Hong Kong with his mother working in the garment industry and his father working as a chef in Manila. He studied until post-secondary school before moving to the United States to train and work as an engineer. Wing would eventually join the garment industry as a factory owner, and describes the industry’s decline over time due to...
Dates:
2003-11-07
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